Umi Japanese Fusion

Fried shichimi-breaded calamari, side of Japanese BBQ sauce.

Stir-fried noodles with yakisoba sauce, chicken, onion, napa cabbage, carrots, snow peas and bok choy.

House-made‎ Japanese pork broth, poached egg, marinated bamboo shoots, pickled ginger, seaweed, enoki mushroom, bok choy and whole corn.

Robata grilled chicken (6oz) over a bed of arugula, mixed greens, tomato, red radish with sesame ginger vinaigrette.

Robata grilled salmon (6oz) over a bed of arugula, mixed greens, tomato, red radish with sesame ginger vinaigrette.

Green cabbage, kewpie mayo, tonkatsu sauce.

Pickled carrots and daikon, cilantro, jalapeno, yuzu kosho cilantro aioli.

Sauteed onions, snow peas and mushrooms, Korean spicy sauce.

Steamed rice, vegetable medley, furikake.

Steamed rice, vegetable medley, furikake.

Steamed rice, vegetable medley, furikake.

Steamed rice, vegetable medley, furikake.

Raw. Chef’s selection - 4 pieces of nigiri, and a triple tail roll made with tuna, salmon, yellow tail, spicy mayo and masago.

Raw. Chef's selection - 8 pieces of sashimi.

Seared and sliced sesame crusted big eye tuna, balsamic reduction, wasabi pear aioli, avocado cream, tobiko, micro arugula and scallions.

Raw and spicy. Diced tuna tossed in spicy kobachi sauce, scallions, side of cucumber and daikon.

Green seaweed, sesame oil, sesame seed, red pepper.

Mixed greens with house ginger dressing.

Spicy. Traditional Korean spicy pickled napa cabbage.

Miso, tofu, seaweed, scallions.

Raw and spicy. Hako‎ sushi (osaka style), spicy tuna, rice-cracker, pickled cucumber, honey-tabasco aioli, scallions and micro greens.

Raw and spicy. Spicy kobachi salmon and cucumber wrapped with avocado, sweet miso sauce and eel sauce.

Raw and spicy. Shrimp tempura, cream cheese, jalapeno, wrapped with spicy tuna, sliced jalapeno, spicy mayo drizzle, side of spicy kobachi sauce.

Spicy. Robata-grilled lobster tail and tempura shishito pepper topped with a layer of yuzu ponzu marinated wagyu beef, garnished with oriental salsa, himalayan salt and micro cilantro.

Coconut shrimp, crab/krab salad, cucumber, cream cheese, fresh mango, topped with coconut shavings, sweet yuzu mango sauce, eel sauce. Crab/krab salad or topping is a 60/40 mix that we use in order to maintain consistency.

Raw. Crab/krab salad, tempura asparagus, seared salmon sashimi on top, house-made tartar sauce, micro arugula, balsamic teriyaki sauce.

Raw. No rice in roll. Tuna, salmon, seaweed salad, wrapped with paper-thin daikon and cucumber, balsamic teriyaki sauce.

Raw. Fried shichimi-breaded calamari, wrapped with hokkaido scallop, thin sliced lime, yuzu tobiko, truffle ume vinaigrette, topped with shredded nori.

Spicy. Shrimp tempura, asparagus, cream cheese, topped with steamed shrimp and avocado, drizzled with eel sauce side of spicy kobachi sauce.

Lobster tail tempura, light cream cheese, basil, topped with snow crab leg, served with a port wine sauce and lemon cream sauce.

Raw and spicy. Spicy tuna and cucumber, wrapped with tuna sashimi, topped with spicy kobachi sauce, tobiko fish roe and scallions.

Spicy. Spicy kosho crawfish tail, blanched asparagus, wrapped with whitefish and brushed with cajun kuro shichimi mayo, the roll is then torched.

Raw. Tempura‎ shrimp, cucumber, cream cheese, wrapped with baked eel, spicy tuna, snow crab/krab salad, avocado, spicy mayo and eel sauce. Crab/krab salad or topping is a 60/40 mix that we use in order to maintain consistency.

Raw and spicy. Crawfish, tempura shishito pepper, topped with yellowtail sashimi, oriental salsa, side of spicy ponzu.

Spicy. Pressed (osaka style) krab roll with scallop and crab/krab topping, scallions and eel sauce.

Tempura fried, cured salmon, avocado, cream cheese, seaweed nori wrapped, topped with baked spicy krab, eel sauce and scallions.

Snow crab salad, cucumber, cream cheese, outside rolled with masago.

Spicy. Shrimp tempura, jalapeno, cream cheese, spicy mayo, avocado, masago, sesame seeds.

Raw and spicy. Spicy tuna, cucumber, topped with masago, scallions and spicy mayo.

Raw. Salmon cucumber, cream cheese, sesame seeds.

Crawfish, yuzu kosho aioli, tempura flakes.

Raw. Chef's selection of sashimi over sushi rice.

Raw and spicy. Chef’s selection of sashimi over sushi rice, vegetables, Korean spicy sauce.

5 pieces of Scottish salmon, furikake and pickled shiitake mushrooms, rice, onions, scallions, and micro greens, topped with ikura and wasabi pear aioli.

Mackerel.

Tuna.

Salmon.

Yellow tail.

Seasonal. Japanese red snapper.

Eel.

Squid.

Octopus.

Shrimp.

Sweet shrimp.

Scallop.

Snow crab leg.

Flying-fish roe.

Salmon roe.

Seasonal. Sea urchin roe.

Capelin roe.

Quail egg.

Japanese omelette (made in house).

Mackerel.

Tuna

Salmon.

Yellow tail.

Seasonal. Japanese red snapper.

Eel.

Squid.

Octopus.

Shrimp.

Sweet shrimp.

Scallop.

Snow crab leg.

Flying-fish roe.

Salmon roe.

Seasonal. Sea urchin roe.

Capelin roe.

Quail egg.

Japanese omelette (made in house).

Dashi broth, chicken, mushrooms, fish cake, poached egg, tempura shrimp.

Brushed with balsamic teriyaki glaze.

Butakakuni marinated.

Golden needle mushrooms, bacon, brushed with balsamic teriyaki glaze.

Cherry tomato, bacon, brushed with balsamic teriyaki glaze.

Ginger soy marinated.

Marinated in sweet miso sauce.

Scallops wrapped in bacon and seared.

Traditionally cured in-house.

Sweet butter.

Handmade mix of kimchi, rice and bacon, panko-breaded and then deep fried, dressed with a touch of balsamic glaze and dijon dressing.

Fried shichimi-breaded calamari, served with Japanese BBQ sauce.

Deep fried tempura shrimp, tempura seasonal vegetables, served with a soy dashi broth with chopped daikon and diced ginger.

Seared fingerling potatoes, shiitake bacon, housemade spicy soy sauce.

6oz sous-vide and braised short ribs, bulgogi glaze, kimchi-farro, carrots and scallions.

Lightly deep fried lobster, lemon cream sauce, bed of mixed greens, orange dressing.

A bed of mixed greens, lightly deep fried tofu, stir-fried crawfish, sweet soy glaze, leeks and chives.

A bed of mixed greens, lightly deep fried tofu, stir-fried crawfish, sweet soy glaze, leeks and chives.

Raw. Snapper, truffle ume vinaigrette, white sturgeon caviar, side of fresh sliced cucumber and daikon.

Raw. Asian salsa verde, micro greens, berry-ponzu gel, ikura, red tobiko, sakuri, orange zest.

Diced tuna, spicy kobachi sauce, scallions, cucumber and daikon.

White‎ fish, octopus, shrimp, snow crab, pickled cucumber and seaweed, house made sunomono dressing.

Miso,‎ tofu, seaweed, scallions.

Mixed greens with house ginger dressing.

Green seaweed, sesame oil, sesame seed, red pepper.

Spicy. Traditional Korean spicy pickled napa cabbage.

Traditional‎ custard with fresh vanilla and caramelized sugar.

Matcha green tea and cream, puffed quinoa, farro and rice, coffee grinds, chocolate sauce.

Hako‎ sushi (osaka style), spicy tuna, rice-cracker, pickled cucumber, honey-tabasco aioli, scallions, and micro greens

Spicy kobachi salmon and cucumber wrapped with avocado, sweet miso sauce & eel sauce

Shrimp tempura, cream cheese, jalapeño, wrapped with spicy tuna, sliced jalapeño, spicy mayo drizzle, side of spicy kobachi sauce

Coconut shrimp, crab/krab salad*, cucumber, cream cheese, fresh mango, topped with coconut shavings, sweet yuzu mango sauce, eel sauce

Crab/krab salad*, tempura asparagus, seared salmon sashimi on top, house-made tartar sauce, micro arugula, balsamic teriyaki sauce

Tuna, salmon, seaweed salad, wrapped with paper-thin daikon & cucumber, balsamic teriyaki sauce

Fried shichimi-breaded calamari, wrapped with Hokkaido scallop, thin sliced lime, yuzu tobiko, truffle ume vinaigrette, topped with shredded nori

Shrimp tempura, asparagus, cream cheese, topped with steamed shrimp & avocado, drizzled with eel sauce, side of spicy kobachi sauce

Lobster tail tempura, light cream cheese, basil, topped with snow crab leg, served with a port wine sauce & lemon cream sauce

Spicy kosho crawfish tail, blanched asparagus, wrapped with whitefish and brushed with cajun kuro shichimi mayo, the roll is then torched

Spicy tuna & cucumber, wrapped with tuna sashimi, topped with spicy kobachi sauce, tobiko fish roe & scallions

Snow crab, avocado, fried scallion top with wagyu and sauteed mushrooms in a soy brown butter, balsamic teriyaki sauce

Yellow tail tartare, kizami wasabi, yuzu tobiko micro 
cilantro, house soy, black tobiko, tempura fried shiso

Pressed (osaka style) krab roll with scallop & crab/krab topping*, scallions & eel sauce

Shrimp tempura, jalapeño, cream cheese, spicy mayo, avocado, masago, sesame seeds

Avocado, jalapeño, cucumber, asparagus, fried basil, 
top with brown soy butter sauteed mushrooms, sesame seeds powder 
and fried parsley

Spicy tuna, cucumber, topped with masago, scallions & spicy mayo

Salmon, cucumber, cream cheese, sesame seeds

Krab, avocado, cucumber

Shrimp Tempura

Mackerel

Mackerel

Tuna

Tuna

Salmon

Salmon

Yellow tail

Yellow tail

Eel

Eel

Squid

Squid

Octopus

Octopus

Shrimp

Shrimp

Sweet shrimp

Sweet shrimp

Scallop

Scallop

Snow crab leg

Snow crab leg

Flying fish roe

Salmon roe

Capelin roe

Quail egg

Japanese omelette

Japanese omelette

Snapper, truffle ume vinaigrette, white sturgeon caviar, side of fresh sliced cucumber and daikon

Asian salsa verde, micro greens, berry-ponzu gel, ikura, red tobiko, sakuri, orange zest

Encrusted tuna, yuzu dressing, fried brussels sprouts, sauteed shitake mushrooms

Diced tuna, spicy kobachi sauce, rice cracker, scallions, cucumber & daikon

Yellow tail, asian chimichurri, asian pear, togarashi, micro cilantro, kizami wasabi

House smoked salmon, hackleback caviar, cucumber, goat cheese, caviar soy balsamic reduction

Chef’s selection - 4 pieces of nigiri, and a triple tail roll made with tuna, salmon, yellow tail, spicy mayo & masago

Chef’s selection - 8 pieces of sashimi

Robata grilled salmon (6oz) over a bed of mixed greens & arugula, tomato, red radish, sesame ginger vinaigrette

Napa, spinach, fresh mango, shredded daikon, avocado, cherry tomatoes, 
poppy seed dressing

Hackleback caviar, cucumber, goat cheese, caviar soy balsamic dressing over wild greens

Fried shichimi-breaded calamari, side of Japanese barbecue sauce

Green seaweed, sesame oil, sesame seed, red pepper

Mixed greens, cabbage, house-made ginger dressing

Seared yakiniku marinated bone-in short ribs with sautéed vegetables

Seared Butakakuni marinated pork belly

Seared chicken breast marinated in sweet miso sauce

Scallops wrapped in bacon and seared

Homemade traditional cured salmon

Sweet butter

Fried shichimi-breaded calamari, Japanese BBQ sauce

Deep fried tempura shrimp, tempura seasonal vegetables, served with soy dashi broth with chopped daikon and diced ginger

Wagyu steak, kizami wasabi compound butter, tri-color fingerling potato fries

Wagyu steak, kizami wasabi compound butter, tri-color fingerling potato fries

Wagyu steak, kizami wasabi compound butter, tri-color fingerling potato fries

Wagyu steak, kizami wasabi compound butter, tri-color fingerling potato fries

Pan seared & roasted, sautéed mixed vegetables, eel sauce, crispy shallots

Lightly deep-fried lobster, lemon cream sauce, bed of mixed greens, orange dressing

Scallops, sauteed spinach, umeboshi beurre blanc, truffle oil, smoked bacon powder

Miso, tofu, seaweed, scallions

Mixed greens with house ginger dressing

Green seaweed, sesame oil, sesame seed, red pepper

Traditional Korean spicy pickled napa cabbage

Savory and sweet Korean style chicken bites.

Japanese bbq sauce.

Tempura seasonal vegetables and soy dashi broth.

beef filed and fried dumplings.

Korean fermented cabbage.

Raw. Encrusted tuna, yuzu dressing and fried brussels sprouts.

Raw. Diced tuna, spicy kobachi sauce, served with scallions, cucumber and dailkon along with house made rice crackers.

Yellowtail, Asian chimichurri, Asian pear, togarashi, micro cilantro and kizami wasabi.

Raw. Bubu cracker encrusted and served with cucumber.

Whole baby octopus.

Mixed greens, cucumber, cabbage and tomatoes served with our house made ginger dressing.

Bamboo shoots, bean sprouts, marinated egg, mushrooms and baby bok choy. Broth Options: Tonkotsu (Pork), Shoyu (Chicken), Miso (Vegetarian) OR Curry (Spicy/Vegetarian). Meat Options: Lobster, Wagyu Filet, Scallop OR Chicken.

Grilled squid served w/ sea salt and yuzu mayo.

5 oz. cured in-house and served with sauteed vegetables and drizzled with teriyaki sauce.

Butu kakuni marinade.

Marinated in soy, ginger and garlic.

Ginger salad, tempura vegetables and steamed rice. Comes with choice of two items.

Stir fry noodles, yakisoba sauce, onions, carrots, snow peas and zucchini.

Sauteed vegetables over steamed rice topped with fried egg. Gochujang sauce and sesame oil.

6oz.

Pan-seared with sautéed spinach.

8 oz. marinated eye round steak served w/ sauteed vegetables, white rice and spicy kimchi.

Robata grilled Yellowtail collar served on a bed of sauteed vegetables and a side of ponzu sauce.

8 oz. pesto marinated skirt steak with vegetables.

Korean style short ribs. Marinated in-house and Robata grilled.

Umi's itamae masterfully prepares a selection of 20 pieces of sashimi, 20 pieces of nigiri and three signature rolls. 30 to 45 minutes preparation time. Nigiri served thin sliced raw over sushi rice and sashimi served thin sliced without rice.

Raw. Assortment of 14 pieces. Chef's selection.

Raw. Assortment of 8 pieces. Chef's selection.

Raw. Chef’s selection of sashimi over sushi rice.

Chef’s selection of sashimi over sushi rice and vegetables with spicy Korean sauce.

Scallop.

Salmon.

Eel.

Tuna.

Eel, cucumber, topped w/ eel sauce.

Krab/Crab mix, cucumber and avocado.

Spicy Tuna, cucumber, topped w/ masago, spicy mayo and scallions.

California, topped w/ tuna, salmon, white fish and avocado.

Smoked salmon, cream cheese and cucumber.

Tempura sweet potato.

Shrimp tempura, cucumber, scallions, Japanese mayo, topped w/ masago and eel sauce.

Tuna belly. Seasonal and may be subject to price change.

Mackerel.

Tuna.

Salmon.

Yellowtail.

Japanese red snapper.

Eel.

House smoked.

Squid.

Octopus.

Shrimp.

Scallop.

Flying fish roe.

Salmon roe.

Sea urchin roe.

Capelin roe.

Quail egg.

Japanese omelette

Shrimp.

Seasonal. Amber jack.

Capelin roe.

Japanese beef.

Snow crab leg.

Firefly. Spicy tuna jalapeno avocado rolled with habanero tobiko topped with eel sauce and firesticks.

Mr. Ben roll. Tempura white fish, salmon, masago, spicy mayo, microgreens, avocado, shrimp, eel sauce and yuzu kosho aioli.

Raw. Yellow tail tartare, kizami wasabi, yuzu tobiko, micro cilantro, house soy, black tobiko and tempura shiso.

Snow crab, Wagyu steak, avocado, sauteed mushrooms, soy brown butter and teriyaki balsamic.

Crab (krab) salad, tempura asparagus, seared salmon sashimi on top, house-made tartar sauce, micro arugula and balsamic.

Raw. Spicy kobachi salmon, cucumber, avocado, sweet miso and eel sauce.

Raw. Shrimp tempura, house pickled jalapeno, spicy tuna, cream cheese, jalapeno, spicy mayo drizzle and spicy kobachi sauce.

Coconut shrimp, crab salad, cucumber, cream cheese, fresh mango, coconut shavings, sweet pineapple sauce, eel sauce and coconut.

No rice in roll. Tuna, salmon, seaweed salad red onion, paper thin daikon, cucumber and balsamic teriyaki sauce.

Eel, avocado, cucumber and kabayaki drizzle.

Pressed krab roll with scallop and crab topping, scallions and eel sauce.

Tempura shrimp, cucumber, masago and chives.

VEGAN. Roasted cauliflower, avocado, shredded carrot, spinach, lemon and asparagus wrapped in rice paper. Sesame seed dressing.

Raw. Hako sushi, spicy tuna, rice cracker, pickled cucumber, honey Tabasco aioli, scallions and micro greens.

Raw. Fried shichimi breaded calamari, Hokkaido scallop, thinly sliced lime, yuzu tobiko, truffle ume vinaigrette and shredded nori.

Avocado, jalapeno, cucumber, asparagus, fried basil, soy butter, sauteed mushrooms, sesame seeds powder and fried parsley. Vegetarian.

Grilled Cajun shrimp, asparagus, steamed shrimp, avocado andhabanero masago drizzed with eel sauce and spicy kobachi sauce. Spicy.

Lobster tail tempura, basil, snow crab leg, port wine sauce and lemon cream sauce.

Raw. Spicy tuna, cucumber, tuna sashimi, spicy kobachi sauce, tobiko fish roe and scallions.

Spicy kosho crawfish tail, blanched asparagus, whitefish and Cajun kuro shichimi mayo torched.

Tempura shrimp, jalapeno, cream cheese and avocado. Spicy.

Tempura white fish, jalapeno, avocado, cajun mayo, kobachi sauce, topped w/ pico de gallo and micro cilantro.

Caffeine- free.